I’m making you dinner in 30 minutes!
It’s that simple and truly fast. This zucchini noodle dish comes together in about half an hour, so uncork a bottle of wine and get ready for a quick, satisfying dinner.
I’ve finally embraced zoodles and I’m loving how easy they make adding vegetables to meals. My strategy is simple: include a vegetable with most meals so I actually eat them. Mornings might be a mushroom-and-egg scramble, lunch sometimes has tomato and avocado on toast, and if dinner becomes all carbs, a spiralized zucchini tucked in alongside regular pasta balances things out.
I’ve started making zucchini noodles once or twice a week and adding them to dinners. Even when we still use regular pasta, I’ll toss in some zoodles for texture and extra veg. It’s become a favorite simple swap around here.
Now about the sauce: I found a canned tomato sauce with whole cherry tomatoes and it’s adorable—those little plump tomatoes break down into the sauce but keep texture. You don’t need that exact brand; any tomato sauce with whole tomatoes or fresh cherry tomatoes added to your sauce will work.
Really, the essentials are a good tomato sauce, plenty of garlic and a splash of cream. The garlic is generous here, so reduce it if you prefer a milder flavor.
This dish features lots of parmesan and crispy garlic butter breadcrumbs. Those breadcrumbs have become one of my signature toppings—they add crunch and a buttery, garlicky note that elevates the creamy, cheesy sauce. The result is crunchy, creamy and cheesy: perfect for texture lovers.
As the tomato and cream meld, the sauce turns a lovely pink. It’s visually appealing and makes this meal feel a little special—great for a weeknight dinner or a lighter Valentine’s Day entrée. The cream and cheese are balanced by the zucchini, so it still feels fresh.
Zucchini Noodles with Cherry Tomato Garlic Cream Sauce
2
to 4
30 mins
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Ingredients
- 4 medium zucchini squash, spiralized into spaghetti-like noodles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, thinly sliced
- 5 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 28 ounces tomato sauce with whole tomatoes, mine were cherry
- 1/3 cup half and half or heavy cream
- 2 tablespoons finely grated parmesan cheese
- freshly shaved parmesan cheese
garlic butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup torn crusty bread pieces
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
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Heat a large skillet over medium-low heat and add the olive oil and butter. Add the shallot and a pinch of salt. Cook until softened, stirring occasionally, about 5 minutes. Stir in the garlic, basil and red pepper flakes and cook for 1 minute. Add the tomato sauce, stir, cover and simmer for 10 minutes.
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Stir in the cream or half-and-half and the grated parmesan. Add the zucchini noodles to the skillet and toss thoroughly to coat them in the sauce. Cover and simmer for 10 more minutes so the zoodles soften slightly. Top with the garlic butter breadcrumbs and freshly shaved parmesan, then serve.
garlic butter breadcrumbs
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Melt the butter with the olive oil in a small saucepan. Add the torn bread pieces and stir to coat. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty. Remove from heat and set aside until ready to top the pasta.
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I appreciate you so much!
All those veggies mean you can justify extra dessert—enjoy a slice of cake or your favorite sweet treat after this light, comforting meal.